Fort Collins will taste its first pay-what-you-can cafe when husband and wife team, Jeff and Kathleen Baumgardner, finish developing their vision to provide nutritious food to all. Inspired by other community cafes springing up, the Baumgardners, who are both professionals with full-time jobs, took their vision to Ignite Fort Collins, last spring, in order to test the community’s receptivity.

From that moment, the couple says, FoCo Cafe has been so enthusiastically embraced by public, business and civic powers, that donations of everything — including the kitchen sink — have poured in. All it needs now is one last ingredient: a venue. The couple recently talked with Cheryl Sanderhill about the project.

Question: What makes FoCo Cafe unique?

Jeff: I think what makes our cafe unique compared to other restaurants is the way we measure success. It’s the number of meals we prepare — since our primary goal is feeding people; and contributing to society by filling a basic need; and contributing to the community by supporting local growers.

Our other goal is providing an uplifting experience. People — especially those who are functionally in poverty even though they may be working, as well as the homeless — need dignified social experiences, like eating in a café, or helping to make that dining experience possible for others through their volunteerism. Dining out is an important way to feel connected to the community, and not having that experience is very isolating. And FoCo Cafe, unlike a soup kitchen — where people are fed, but where the experience might be detached from the rest of the community — will provide a setting that includes the entire community.

Q:How did you get started in the business?

Kathleen: We were having a conversation with Jerri Howe, of Matthews House in Fort Collins, about nonprofits, and that inspired us to start thinking. That lead to another conversation between Jeff and I. Jeff asked “Why aren’t there nonprofit cafes?”

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Q: What is your most special dish?

Kathleen: There are nutrition students at CSU who are creating seasonal menus for us, consisting mainly of soups, pizzas, casseroles and salads. Our menu will change daily and we’ll have a vertical growing wall where people can pick their own salad ingredients.

Q: What do you think is important about customer service when it comes to serving food?

Jeff: Consistency. In the quality of food and the quality of experience we can provide to our guests. Each guest is a dignified guest, and that essential dignity will always be emphasized.

Q: Do you use social media to get the word out about your restaurant?

Kathleen: Yes, Facebook, Twitter, and soon our own YouTube channel. We’ve been surprised by the number of Europeans visiting us on Facebook, asking for reservations.

Q: Anything else you would like to add?

Kathleen and Jeff: We’d like to thank the community. Fort Collins is making this happen. So many great people and businesses are coming forward to help.